Instructions: Stand the pork in a roasting tin and stud the fat with the cloves. Peel and slice the garlic and sprinkle some over the meat and the rest in the tin.

Add the peppercorns, sage, a third of the cider, olive oil and water to the tin.

Place in a preheated oven 200 C, 400 F, gas mark 6, for 15 minutes then reduce the heat to 180 C, 350 F, gas mark 4 and continue roasting for a further 1 hour 45 minutes.

Transfer the pork to a warm serving plate and let it stand for 10 minutes.

Whisk the flour into the meat juices in the tin and stir over a low heat on top of the stove, gradually adding the remaining cider as the gravy thickens.

Season with salt and pepper. Carve the pork into thick slices and serve with the gravy. All items subject to availability.

NOTES : To make the crackling really crisp, make sure that the fat is dry before roasting and do not brush with oil but rub it with sea salt. The cooking juices from the meat make the basis of the delicious flavoured gravy. Spiced red cabbage makes a very good accompaniment.

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